Thursday, December 10, 2009

Potato, Green Bean & Feta Salad

2 lbs small red potatoes, cut into 1 inch cubes
1 lb green beans, trimmed and cut into 1 inch pieces
1 c plain yogurt
1 Tbs chopped fresh dill
1/2 c crumbled feta cheese
1 red bell pepper diced
salt & pepper to taste

Place potatoes in gently boiling water & simmer until almost tender, about 10 mins. Add green beans and cook 3 mins more. Remove from heat and drain. Mix together yogurt and dill in a large bowl. Add potatoes and beans while still warm. Stir to coat with dressing. Add feta and red pepper and season with salt and pepper. Serve warm, or at room temperature

Dump Cake

1 (21 oz) can cherry pie filling
1 (15 oz) can crushed pineapple
1 package yellow cake mix
8 oz chopped walnuts
1/2 c. butter melted

In a 9x13 pan mix the cherry pie filling and crushed pineapple. Shake yellow cake mix on top and gently mix so as just to combined. Then sprinkle the walnuts, and drizzle with melted butter.

Bake at 350 for 35-40 minutes, until golden brown.

Baked Hoisin Chicken Buns


  • Cooking spray
  • 12 ounces skinless, boneless chicken thighs
  • 1/4 cup finely chopped green onions
  • 1 1/2 tablespoons hoisin sauce
  • 1 tablespoon oyster sauce
  • 2 teaspoons rice vinegar
  • 9 frozen white roll dough pieces, thawed (such as Rich's)
  • 1 large egg, lightly beaten
  • 1 teaspoon sesame seeds, toasted


Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken; cook 4 minutes on each side or until done. Cool slightly; shred meat with 2 forks. Place chicken in a medium bowl. Add green onions, hoisin sauce, oyster sauce, and vinegar; toss well to combine.

Roll each dough piece into a 4-inch circle on a lightly floured surface. Spoon about 2 tablespoons chicken mixture into center of each dough circle. Gather edges of dough over filling; pinch to seal. Place the filled dough, seam sides down, on a baking sheet coated with cooking spray. Lightly coat filled dough with cooking spray. Cover and let rise 20 minutes.

Preheat oven to 375°.

Uncover filled dough. Gently brush with egg; discard remaining egg. Sprinkle evenly with sesame seeds. Bake at 375° for 15 minutes or until golden brown. Serve warm.

Nutritional Information

143 (26% from fat)

Chipotle Chicken Taco Salad


  • 1/3 cup chopped fresh cilantro
  • 2/3 cup light sour cream
  • 1 tablespoon minced chipotle chile, canned in adobo sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 4 teaspoons fresh lime juice
  • 1/4 teaspoon salt

  • SALAD:
  • 4 cups shredded romaine lettuce
  • 2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
  • 1 cup cherry tomatoes, halved
  • 1/2 cup diced peeled avocado
  • 1/3 cup thinly vertically sliced red onion
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (8 3/4-ounce) can no-salt-added whole-kernel corn, rinsed and drained


To prepare dressing, combine first 7 ingredients, stirring well.

To prepare salad, combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately.

Tip: Add a spoonful of adobo sauce for a spicier salad. Kidney or pinto beans also taste great in this dish.

Nutritional Information

249 (30% from fat)

Jalapeno Popper Spread (appetizer)

2 (8 oz) packages of cream cheese (at room temp)
1 cup mayo
1 (4 oz) can of green chilies (drained)
2 oz canned jalapeno peppers (drained)
1 cup grated Parmesan cheese

Stir together cream cheese & mayo in a large bowl until smooth. Stir in green chilies and jalapeno peppers. Pour mixture into a microwave safe serving dish, and sprinkle with Parmesan cheese. Microwave on high 3 minutes until hot. Serve with crackers, or tortilla chips.

Sunday, December 06, 2009

Waiki Waiki Meat Balls

Waiki Waiki Meat Balls

Meat Balls
  • 1 pound ground beef
  • 4 tbsp chopped onion
  • 1 tsp salt, pepper, and garlic salt
  • 1 small can evaporated milk (non-dairy worked fine)
  • 2/3 cup bread crumbs

Mix and form into balls. Brown in skillet with small amount of olive oil. Pour off extra grease and cover meatballs with the sauce (see below). Simmer covered for 15 minutes.

  • 1 large can pineapple chunks-drained, save juice
  • 1 green pepper, chopped
  • 1 cup chopped celery
  • 2 tbsp cornstarch
  • 2 tbsp vinegar
  • 4tbsp brown sugar
  • 1tbsp soy sauce

Use 1 cup pineapple juice (add water to make 1 cup exactly). Add cornstarch and stir until dissolved. Add vinegar, brown sugar, and soy sauce. Heat until thickened and clear, stirring constantly on medium heat. add pineapple chunks, green pepper and celery.

Saturday, December 05, 2009

Tuscan Stew

1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup
1 can (10 1/2 ounces) Campbell's® Condensed Beef Broth
1/2 cup
1 teaspoon dried Italian seasoning, crushed
1/2 teaspoon garlic powder
1 can (14.5 ounces) diced tomatoes with Italian herbs
3 large carrots, cut into 1-inch pieces (about 2 cups)
2 pounds beef for stew cut into 1-inch pieces
2 cans (about 15 ounces each) white kidney beans (cannellini), rinsed and drained


Stir the soup, broth, water, Italian seasoning, garlic powder, tomatoes, carrots and beef in a 3 1/2-quart slow cooker.

Cover and cook on LOW for 8 or until the beef is fork-tender.

Stir in the beans. Increase the heat to HIGH. Cook for 10 minutes or until the mixture is hot.

Nutrition Information

Calories 312, Total Fat 7g, Saturated Fat 2g, Cholesterol 49mg, Sodium 656mg, Total Carbohydrate 33g, Dietary Fiber 7g, Protein 27g, Vitamin A 124%DV, Vitamin C 15%DV, Calcium 11%DV, Iron 30%DV